SOUR CREAM POUND CAKE RECIPE
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Sour Cream Pound Cake Recipe is a simple classic and always a crowd-pleaser! It’s creamy and smooth on the inside with a crispy crust on the outside and top. I love that!
This cake takes 90 minutes to bake since it’s so dense but well worth the time. It is flavored with vanilla extract and has a vanilla/buttery combo flavor.
Another ready favorite that you have to try is this Praline Croissant Bread Pudding.
Pans and such
I bake my pound cakes on a cookie sheet to bake. Setting the pan on a cookie sheet may affect the baking time. As well, using a light versus a dark tube pan will affect baking times. For my cakes, I bake in a light pan on a round cookie sheet.
Your
I’m not a fan of non-stick spray for pound cakes. Some of the sides always stick pulling off that crust that I worked so hard to create. Instead, I like to use solid vegetable shortening and follow that with a dusting of granulated sugar. (Yes, sugar. Sugar doesn’t leave any white areas on the cake.) Alternately, I like the Wilton cake release. (When I started this pound cake series, I did use non-stick spray. However, after making so many and trying other methods, I do not use non-stick spray for cakes now. I have tried to go back and update those posts, but may have missed some.)
Equipment
Shop baking equipment needed at Walmart below. Click on the item to open the product.
Shop equipment at Target below, click on item to open product
This buttery cake is great with fresh fruit, fruit sauce, cool whip, caramel, chocolate or plain. It’s very versatile; this is one reason I like it for potlucks and parties. You can serve a Pound Cake Bar with various toppings and everyone will be happy!
This Sour Cream Pound Cake Recipe is another classic Pound Cake recipe I’ve made for my Pound Cake series. You can get all the recipes here.
Sour Cream Pound Cake Recipe Tips
- Always use real
butter in pound cake recipes unless the recipe gives explicitly you a substitution - Use good quality ingredients. Premium flour,
butter , and vanilla especially. It really does make a difference in taste - The standard in any recipe is to use Grade A Large eggs. If you use a smaller egg use this guide for substitutions
HOW DO YOU STORE LEFTOVER POUND CAKE
I recommend storing leftover pound cake on the counter at room temperature in an airtight container. I usually wrap it in plastic wrap or cut it in slices and keep it on a covered cake plate. It will last anywhere from 3 to 4 days at room temperature.
CAN I FREEZE POUND CAKE?
Pound cake freezes nicely. Wrap it up tightly with aluminum foil or plastic freezer wrap and store it in the freezer for 4 to 6 months.
You may enjoy these pound cakes
and these recipes too
- Butter Beer Pound Cake
- Coffee Cake Pound Cake
- Orange Creamsicle Pound Cake
- Sheet Pan Pound Cake
- Can I Bake a Pound Cake in a 9×13-inch Pan?
- You can also find great recipes at Recipe Index
Sour Cream Pound Cake Recipe
Equipment
Ingredients
- 1 cup real butter no substitutions
- 3 cups granulated sugar
- 6 large eggs room temperature
- 8 ounces sour cream room temperature
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 3 cups all-purpose flour I use this.
- 1 tablespoon pure vanilla extract I use this.
Instructions
- Preheat oven to 325 degrees F.
- Coat a 10-inch tube pan or bundt pan (12 cup) with solid vegetable shortening and granulated sugar or cake release spray.
- In the bowl of an electric stand mixer, cream butter and sugar until fluffy. Stop the mixer and scrape the sides. Mix to combine.
- Add eggs one at a time beating each one in before adding the next. Stop the mixer and scrape the sides. Mix to combine.
- Stir in sour cream.
- Combine flour, salt, and baking powder in a small bowl then add to batter 1/2 cup at a time until combined.
- Stir in vanilla. Stop the mixer and scrape the sides. Combine again.
- Spoon batter into prepared pan.
- Bake 325°f for 80 to 85 minutes. I always like to start testing at 75 minutes. Carefully insert a long wooden pick into the center of the cake. The cake is done when dry crumbs or no crumbs stick to the pick. (I recommend you Calibrate your Oven once a year so that the time showing is the actual temperature inside. The cooking time stated is for my oven and my pan both affect cooking time. Therefore, I recommend you watch your cake closely the first time you bake this recipe. Make notes for when you make it again. As well as using the toothpick test to determine when a cake is done, you may want to get this cake thermometer. It is done when the cake reads 210°F
- When you remove the cake from the oven, run a thin knife around the edge. Then place the cake (in the pan) on a wire rack.
- Allow the cake to cool in the pan on a wire rack for 20 to 25 minutes before inverting on a tray to cool completely.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.
Could greek yogurt work in place of the sour cream?
It will.
Congrats on having this lovely recipe featured….most clicks!.. at Weekend Potluck’s party this week. Thanks so much for sharing with us. http://www.thebetterbaker.blogspot.com/2016/03/slow-cooker-cheesesteak-sandwiches.html
OOpps! What kind of donuts were used in the Dunkin Donuts Bread Pudding recipe ?
Love Love Love sour cream pound cakes! Thanks for sharing at Weekend Potluck! Hope you stop by again this Friday and party along with us.
I noticed the picture showed the cake looking like it was made in a tube pan but the recipe calls for a bundt pan. Which do you prefer?
I have a 12 cup bundt as well as a tube/angel food cake pan.
Hi there,
So I gotta say, I was a little hesitant to use these many eggs on a recipe that might or might not work. Those suckers are eggs-pensive right now. And that much sugar! Whoa! But who are we kidding? I’ve already made peace with the name of this yumminess being called a Pound Cake for what to me are obvious reasons. Am I right? Well I’m glad to say it was ingredients well put to use. This is exactly what pound cake should taste like. No one was able to have only 1 slice. And this morning it was our breakfast with coffee. I’m gonna have to let my pants out but that’s ok, I’m happy to pay the price.
Can this be made in a regular cake pan and not a bundt pan? The recipe looks delicious and I’m looking for a good recipe for a wedding cake I’m making, but it wouldn’t be a bundt, it would be a regular pan. Would you recommend any time or other adjustments if it’s not made in a bundt pan?
Hi Michelle, I have heard of bakeries using pound cake batter for wedding cakes, but have never cooked the dough in a sheet pan myself. I know it will take longer to bake than a regular cake because of the density, but not having tested it I can’t say how much more time.
I’m wondering if you have any insight into the use of baking powder vs baking soda?
I found another recipe very similar to yours, but instead of baking powder and salt, they just use baking soda. Thoughts as to how either combo would affect the recipe?
Thanks! Excited to try this.
Hi, Christina, I’m sorry I’m late replying, I am just now seeing this. Sally does a great job at detailing your question. http://sallysbakingaddiction.com/2015/06/11/baking-powder-vs-baking-soda/ Honestly, I have used baking soda instead of baking powder and salt in recipes and couldn’t tell the different.
Great, thanks! I’ll try both out just to experiment 🙂
Hi Paula, I tried your sour cream pound cake recipe. My name is also Paula. Taste like it would have been a good cake but 90 minutes was too long for my oven, even after 75 mins that’s too long. I will try it again soon.
Mine was done at 60 minutes. So glad I checked due to it “smelling done “. If I would have baked a cording to the recipe, it would have burned.
I will try all these recipes
EXCELLENT TROP BON